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Braided Athenian Bread |
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Serves: 6 Print this RecipeServing: 1 slice 12 Rhodes White Dinner Rolls or 1 loaf Rhodes Bread, thawed to room temperature 1 tablespoon fresh minced garlic 1 (6-ounce) can whole black olives, halved 1/4 cup chopped Italian parsley 2 tablespoons capers, drained 1/4 cup sliced sun dried tomatoes 1/4 cup sour cream 1 teaspoon black pepper 1/4 cup grated Parmesan cheese 1 egg, beaten Poppy seed Spray counter lightly with non-stick cooking spray. Roll loaf or dinner rolls combined into a 10 x 15-inch rectangle. Cover with plastic wrap and let rest. In a bowl, combine garlic, olives, parsley, capers, tomatoes, sour cream and pepper. Remove wrap from dough and place filling lengthwise down the middle third. Sprinkle filling with parmesan cheese. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Alternately cross strips over filling. Press short ends together to seal and tuck under. Support braid with both hands and place on a large, sprayed baking sheet. Brush with beaten egg and sprinkle with poppy seeds. Cover with sprayed plastic wrap and let rise 30 minutes. Remove wrap and bake at 350°F for 25-30 minutes. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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